Making Kefir

A few months ago, I attempted to transition my baby to cow's milk.
This did not well.
Levi really wants nothing to do with  "moo milk".  Luckily, he loves plain yogurt, so he was getting plenty of goodness from that, but I wanted Levi to try something new, kefir.  Kefir is another cultured dairy product full of probiotics. It is like a drinkable yogurt, tangy and a little sweet. I loved it while pregnant and figured little man would too. Since we are hooked on other Nancy's dairy products I went to Nancy's for kefir. Blueberry kefir!
Levi gobbled it up. Sadly, I realized that spending nearly $5 a quart was gonna make us broke, but I didn't want to give up on our new found culinary treasure. So, I read up on making kefir and learned it is a pretty simple process - all I needed was the kefir grains. Again I turned to a local shop, Mr. Green Beans, for the grains. (This shop has everything you would need for yogurt, cheese, soaps and especially coffee roasting. Love the place!)

Turns out kefir is really, really easy to make. And delicious! And the best part, you can make it with skim or whole milk. Levi drinks the whole milk and I use to skim (which is thick and rich) for smoothies, drinking or in cooking.

This isn't really a recipe, just some pics to show what I do. I make about 3 - 4 pints a week. Each batch takes MAYBE 5 minutes of hands-on time. I am saving money, even buying organic milks.

Have you ever had kefir? Have you ever made it?

These are the grains right out of the package. It took about 2 weeks before they really kicked it into kefir making gear. 

I add milk, stir, and then cover with a coffee filter and a canning ring. I leave it on the counter overnight and then keep in the fridge for another 12-24 hours. 

I strain it through a tea strainer. You have to catch the kefir grains to add to the next batch. Rumor has it they will multiply over time and I will have some to share! 

Thick, tangy, yummy kefir! I add about a teaspoon of jam to each pint to give it a fruit flavor.

Then add the kefir grains to a clean pint jar, add fresh milk, cover and the process begins again.

Canning Jar to To-Go Mug

A year ago I was the very thankful and lucky recipient of multiple boxes of canning jars. I used them in the summer and fall for canning pickles, tomatoes, jams and chutneys. I fill them weekly with Levi's lunches and dinners. The freezer is stocked with canning jars of chicken stock, roasted tomatoes and soups. I adore these jars! (Thank you Dee!!)

I just stumbled across Cuppow on one of my favorite websites called Cool Tools. It is a reusable, BPA free top for your jars to turn it into a "To-Go" mug.

I wish these were a little less expensive, but I love the idea of using my favorite jars for yet another thing. Maybe mother's day?

Yet Another Reason to Know Where Your Beef Comes From

Apparently Fred Meyer (and other large chains) have been adding "pink slime" to their ground beef.

SO, so gross!!!

Adventures In Food

Have you heard of the Pictory website? Stories told with photos and a short caption? It is a great way to enjoy an hour.

I thought I would share this Pictory about food adventures. Have you tried any of these foods? What would you try if you could? What would you never in a million years eat?

Drinking Vinegar Taste Test, Part 2

To get caught up on our drinking vinegar tasting, be sure to read Part One.

The friends who volunteered to taste the vinegars had never had a drinking vinegar before. They were all a bit apprehensive but up for an adventure. My friend, John Waller,  mentioned that his mom used to make him drink apple cider vinegar when he was getting a cold. Most were expecting the sharp, sour tang of vinegar. I can't say that people were all that excited to taste the vinegars... what good friends I have!


After a quick drinking vinegar history and letting everyone examine the bottles, I whipped up our tastings.

I diluted the vinegars 4 to 1, about 1/2 cup of the drinking vinegar to 2 cups water. Being very fancy and trying to keep things a little bit "blind", I used measuring cups and had Justin bring each one out. We called them sample A, B, and C. The guests didn't know which was which. I recorded comments while everyone tasted the samples.


Each person was given a small sample, one at a time. Below are the notes on each tasting. Overall I think everyone was really pleased with how the drinking vinegars tasted.

A (Apple Good Health Vinegar)

Observations: 

Darkest in color

Thicker vinegar (straight from the bottle)

Strongest apple scent

Comments:

"Really good and refreshing, strong apple presence"

"Better than expected, not sour, no bitterness"

"Hint of apple, but no bitterness"

"Sweeter than expected"

"Very light and refreshing"

"Tangy with a touch of honey"

and my favorite: 

"Hey, it is good!?"

B (Pok Pok's Apple Som Vinegar)

Observations: 

light in color

clear

very strong vinegar smell

Comments:

"not as strong as I expected"

"lighter flavor and sweetness"

"delicate"

"not as juicy"

"spicy, sweet and a little nutty"

"flatter flavor than the first tasting"

"more refined"

C: My homemade drinking vinegar

Observations:

Hardly any or no smell - apple or vinegar

Cloudy

Dull color

Comments:

"least overall flavor, the apple doesn't shine through"

"almost like a neutral water with a little tartness"

"less complex, but delicate"

"more summery because it is more refreshing"

"dry, with a tanin, and a vinegar after taste"

"in between the other two in terms of sweetness"

After the tasting we tallied up our votes - which did they think they would buy and drink again, A,B, or C?

AND THE WINNER???

Pok Pok's Som was the winner!!!
But.....when I showed the price differences between Som and the Good Health, the two store bought bottles became tied. 

This was a fun evening and I am really grateful that my friends were good sports about being taste testers. And, I clearly need to rework my recipe :) I think I will try it again with some honey :) 

So, tell me, have you tasted either of these brands? Or another one I should track down? What is your thoughts on store bought drinking vinegars?

A Different Way to Cook Pasta?

Justin and I were listening to more Splendid Table podcasts while driving to Eastern Oregon. (Have I mentioned how much I love that show?) There was a guest on, who for the life of me I can not relocate on the site, who described a different way to cook pasta.

He suggested putting pasta into the cold water and bringing it all to a boil. By the time the water has come to a boil the pasta is perfectly cooked.

I have done this repeatedly since listening and I swear it works. And, man, is that a time saver! Instead of waiting for a huge pot of water to boil and then waiting 15 minutes to cook the pasta, it is all done in about 20 minutes.

Try it out on some of these pasta recipes!

Arugula, Artichoke, and Spicy Sausage Pasta

Pasta Scorpio

Chicken Paprika 

Roasted Squash Pasta with Browned Butter and Walnuts

Pasta Lyonnaise

Tuna and Caper Pasta

 

 

 

WOW!

Look at this!

An editor at Chow.com, one of the best foodie sites on the web, is reading MY, MY little blog. :) I am over the moon.

This comes just days after the lovely Oh Joy linked to my drinking vinegar page. That link was then picked up by TheWednesdayChef.

I am feeling a little star struck. These are blogs which I love, read often, with authors I admire, and here they have stumbled across my tiny corner of the internet. I love that drinking vinegars are becoming so popular. Now I don't feel quite so crazy for pushing the tart, delicious syrup on all my friends.

I hope my new visitors continue to come back.

Price of Convenience - Grocery Delivery

In an effort to save some time on the weekends we tried grocery delivery.

I had seen advertisements for Safeway.com delivery - free with a $150 bill. I generally avoid Safeway around here, although the prices are low I feel like the quality is pretty low as well. But, Justin and I were worn out and needed a break. While sitting in my PJs I placed a large order, including stocking up on some canned goods and noodles (less to drag into the house.) The delivery guy came within the time window I requested, so that was a positive.

That is pretty much the end of the positives. Unloading the groceries, I was disappointed. Each and every produce item was in a grocery bag. For example I bought 3 cloves of garlic. They came in 2 plastic bags. Really!?! Also, I was less than impressed with the quality of the produce the chooser chose. The green beans were half rotten, the mangoes bruises, and the brocolli had icky ends. And, some of the eggs were broken. I had requested an alternative product in "note" form on the order, and it appeared to have been ignored.

I tried to call and talk to a person, but was unable to get through easily, so I gave up.

Based on this experience (we ordered twice... we were that busy and desperate and had similar experiences with the second order, ) I would not recommend Safeway.com to anyone.


New Seasons Market, a Portland local chain, on the other hand, has a great delivery or pick up service. I have turned to their delivery ($10, or sometimes free with $150) or pick up service ($5) in emergencies, post baby and holidays. Although overall New Season's produce and products are a bit more expensive the quality is tops.

The customer service from New Season's is amazing. When you call an actual human picks up immediately and solves any problems (like when you forget to add your turkey to your Thanksgiving delivery.) The produce is perfect, notes added to the order are followed through on, and if you request no plastic bagging of the produce, they actually listen.

I would highly recommend New Season's delivery.

Edited to Add - I just went to New Season's website and they are discontinuing their service as of April 24th! Whaaaa???!??
They did offer a list of alternative delivery services for the Portland area, including Safeway.com
http://www.storetodooroforegon.org/
http://www.Portlandpedalpower.com
http://www.organicstoyou.org/
www.grocerybags.com

President's Day Weekend Glamping and Crockpot Oatmeal

Over the long weekend we took Levi on his first camping trip. Well, it was more like glamping (Glamourous Camping: or just not in a tent) because we stayed in a yurt. We stayed in the yurts at Nehalem State Park, which is on the Oregon coast. We went as part of a larger group of friends to celebrate a birthday. The yurts made it easier to camp in the winter, but also with a baby. We were treated to an ice cold but bright and sunny weekend. It was a great getaway.

Within the group we took turns cooking meals. I was assigned breakfast for about 20 people. With a new baby I knew there was no way I was gonna get up and cooking for everyone before 8am so I researched make ahead breakfasts.

 (The eyebrows come out whenever something new is being processed - the sound of the waves this time!)

I settled on crockpot oatmeal.

Here is the recipe I used, but I basically dumped 4 cups of dried oats into the crockpot and filled the rest with water. Set on low over night. (Yurts have plugs!) In the morning we were treated to the creamiest, most delicious oatmeal I have ever eaten! I am hooked. I served it with a buffet of dried fruit, cream, brown sugar, cinnamon, and candied nuts.

If you need a quick, cheap, healthy (depending on how much cream you add) breakfast, please consider crockpot oatmeal.

On a similar note, here is Mark Bittman's take on McDonald's oatmeal. Very interesting - how to pack tons of crap into healthy food all the while marketing it as healthy.
Also, our local FoodDay discussed grain breakfast cereals here.

The Meadow: Salt Block Cooking

Photo by Amy Wing (Apples and Mozzerella)

Portland (and now New York City) is so lucky to have an amazing little salt shop, called The Meadow.  Although they are known for their amazingly diverse salt selection, the shop walls are lined with salts, chocolates, wines, bitters, pepper-mills and flowers. But the most unique offering is the Himalayan salt blocks. These 600 million year old rosy blocks of salt are a little known culinary curiosity. You can cook, serve, or cure foods on them. I was lucky enough to be given a block as a birthday present a few years ago. I have only served cheese and desserts on it, but was curious to see what else I could do.

Photo by Amy Wing (tuna sashimi curing)

Cue The Meadow's cooking class.

A few girlfriends (including Amy Wing, who took all of these photos!) and I signed up for an evening of wine and salt block cooking. The shops owner, Mark Bitterman (author of Salted: A Manifesto), demonstrated the diversity of the salt block. He started us with green apples and fresh mozzarella. It was wonderful. After a few minutes the tartness of the apples was gently salted while the sweet mozzarella just seemed richer after resting on the cold salt block. The next bite was sushi grade ahi tuna which began to cure when rested on the block. It was phenomenal! Apparently, if the raw tuna gets left on the block for too long it turns into jerky. It is easy to forget just how powerful salt really is!

Photo by Amy Wing (flank steak on a white hot salt block)

For the next demonstration Mark slowly heated a large block over a flame until it changed from the rosy glow to an opaque white. He quickly seared flank steak while explaining that a heated block can be (carefully) brought to the table and cooking done at the table top. The meat was done in a minute and was delicious, while delicately salted.

 Photo by Amy Wing (beginning to make fondue in a hot salt bowl)

Dessert was a surprising treat. A salt bowl was heated and chocolate, cream and cardamom bitters was stirred into a fondue. We dipped bananas and graham crackers into the delicious mix.

 Photo by Amy Wing (Adding bitters to fondue)

The interesting part of salt block cooking was that it imparts very little salt to the dish, but the impact of the cooking surface makes everything more fun (and probably that makes it more delicious). My girl friends and I left imagining an evening of salt block ceviche and seared steaks done at the table.

My only critic of the class was that it was really more of a demonstration then a class. We watched and listened to Mark while enjoying glasses of delicious wine and bites of the finished products. Well, and a few chairs would have been handy. I was worn out after a few hours of standing. That said, I highly recommend seeking out this class, and the shop if you are in Portland or New York City.

 Photo by Amy Wing (salt blocks, aren't they beautiful!)

(Soon I would like to spend a little more time exploring their huge selections of salts, chocolates and bitters)

You can sign up for a Meadow's cooking class here.

Fried Goat Cheese

While reading a favorite blog, the author mentioned frying up rounds of goat cheese to use as salad toppers. I was immediately drawn to this idea - imagining a crispy exterior giving way to a creamy, warm, gooey, cheese interior.

These are extremely simple to make and surpassed my expectations in flavor and texture. I tossed some greens in a simple dressing, added a few sliced beets, then topped each salad with 2 rounds of cheese. As you break the crust, warm cheese oozes out, taking the salad from good to O.M.G! Justin and I gobbled our salads in silence.

I made the rounds slightly larger then a quarter. Each was about a tablespoon of cheese patted into rounds. Each round is dipped in beaten egg then rolled in bread crumbs. I used pre-seasoned bread crumbs, but homemade crumbs or even panko would be great. Plan at least two rounds per person, plus an extra for the cook. :)

(These would fancy up a Valentine's Day dinner!)
Fried Goat Cheese Rounds
1/2 cup or more goat cheese, depending on number you are making
small handful fresh herbs, minced
 1 egg, beaten
1/2 or more breadcrumbs (if using homemade I would add a bit of salt or herbs)
1-2 tablespoons olive oil

1. Shape goat cheese rounds. Roll in fresh herbs.
2. Dip rounds into egg then coat in bread crumbs.
3. Heat olive oil in a nonstick pan over medium heat. Fry each round about 1 minute on each side or until golden brown. Serve hot.


PS. If you are a new visitor, please become a follower! It thrills me to see new visitors joining my site. 

Coffee Beans

My neighborhood is getting more and more great shops! Yesterday, while walking with Levi, I wandered into Mr. Greenbeans. What a find of a shop! Not only do they have a large selection of green coffee beans for the home roaster (and all sorts of roasting paraphanalia), they also have tons of home preserving supplies. I saw kefir, kombucha, yogurt, and exotic sour dough starters. I am now pondering trying the different yogurt starters to discover the flavor differences. There was also soap making supplies, canning jars, and cheese making kits!

The owners were so friendly. They mentioned that they will soon be having cheese making classes and selling their own roasted coffee. I can't wait to try it. Ever since Blue Gardenia closed Justin and I have been on the hunt for small batch roasted coffee. (Why yes, I am a coffee snob! :) )

Currently, we are really liking Clive Coffee.We met the owners at a fundraising event while I was pregnant.  They generously gave me a pound of the decaf. I think decent decaf coffee is difficult to find and Clive's was spot on. Rich and delicious. You wouldn't know you were drinking decaf if someone didn't tell you.

We are now enjoying their regular coffee - we are partial to the Ethiopian Yurgicheffe bean right now. The beans are very reasonably priced for the quality. Stumptown will always be a favorite, but it has been fun trying small roasters around town.

Any other coffee recommendations? Have you ever roasted your own coffee? How did it turn out?

Introducing my best creation yet!

Levi Everett Sooper

Born November 23, 3:05 pm

8 1/2 lbs, 22 inches long

Utterly delicious

Quick Book Recommendation

I am eagerly awaiting the arrival of the Bun in my oven. Sorry for the lack of posts, but cooking hasn't been a priority. (But eating other people's cooking has been! :-) )

I checked the book out from the library and think it is absolutely fabulous and interesting. If you are looking for a coffee table book which is actually a great read, this is it. It peaks into the lives of 80 people around the world and their diet for a day. The people range from nomadic people of different  African countries, sumo wrestlers in Japan, and assorted Americans.

Check it out!

What I Eat: Around the World in 80 Diets

Feeding a New Mama (and her family)

 (I find this image from the internet really amusing)

I have been researching freezer foods and ideas to help out a new mom and her family survive the first little while. I began the research not for me, but to begin planning to help out my pregnant friends. So far no babies have arrived yet, but we are all huge and slow and eagerly awaiting the arrival their arrivals.

I have been SO lucky because even before my baby has arrived my mom and sister-in-law have been taking care of us. My hubby has been home sick for a week and I am about as slow as molasses, but we are surviving because my mom has been bringing food and helping grocery shop and my SIL has been helping us around the house. I am SO thankful!! xoxox

Shortly after I posted my query for ideas Deb at Smitten Kitchen began a Freezer Friendly section. All of the recipes are fabulous for making ahead. Also, if you have a baby already, be sure to check out her baby food section, and the pictures of her utterly adorable son... oh those curls!

Jessika, from Life is Good, suggests stocking the freezer with homemade (or store bought) ravioli. Just make sure you bring some sauce along for the new mom too. She also had a terrific idea of freezing burritos filled with meat, beans, cheese, etc. Then all a new mom needs to do is heat up a ready made meal.

Joseph, from Joseph's Grainery,suggested Lentil & Brown Rice Burritos and a delicious looking Tortilla soup!

I loved Henna73's ideas of bring unbaked pies to a new mom. Nothing makes a house feel homier then the smell of a pie in the oven! She also suggests homemade energy bars, meatballs and sauce, unbaked, but prepared garlic bread and any hardy soup.

The always lovely Jacquelyn suggested stuffed shells, pastas, and pork enchiladas.
Thank you everyone for sharing these ideas!


Additional food suggestions to bring to a family with a new baby :
bagels/ cream cheese/ veggies/lox
ready made sandwiches
roasted veggies that are good hot or cold
hummus and cut up veggies
veggie risotto
healthy soups they can drink from a mug
sweet or savory muffins, scones, bisquits
sliced bagette, meats, sliced nice cheeses, pickles
Ready made salads with a bottle of dressing
Roasted chicken and potatoes
milk, oj and a few rolls of toilet paper

A lot of blogs I have read say that it is best to either just drop stuff off, or come in but don't really demand chatting.
Other ideas
Fix a plate of food for the mom and then clean up the kitchen.
Empty all the garbage bins on the house
Do a load of laundry (keeping in mind baby stuff has to be on hot with the special baby soap)
Sweep
Take out recycling
Clean the bathroom

I know this seems weird coming from a preggo lady and I hope know I am lucky enough to have family around to help me out, but I hope readers keep some of these ideas in mind for friends living far from family.

Any other advise or ideas?

Mussels - a la easy

Mussels are extremely easy to cook and totally delicious, as well as being healthy and very nutritious. (Seriously, they are pregnancy power packs!) High in protein, low in fat, rich with iron, manganese, phosphorous, selenium, and zinc. Best of all, they cook in a few minutes and take to all different sorts of sauces. It was easy to buy up a few pounds when they are under $5 a pound for locally grown mussels.

Some farm grown (and all wild) mussels will have "beards" growing out of the shell. These are the fibers that attach it to the rocks or ropes they are grown on. I like to pull them off before cooking. It takes a yank, but it is easier then eating around them.

Store mussels in the refridgerator in a strainer covered with a wet towel. They will die if left in the plastic bag and you don't want to eat or cook dead shellfish. Discard any shells that don't open after cooking. That means they were dead before cooking.

Also, I just learned the orange mussels are females and the white are males. Who knew! 

Mussel Basics (works for clams too!)
The basics of cooking mussels is to start with a flavor base, such as garlic, onions, tomatoes or celery and carrots. Chop any or all of these into small pieces and saute in a little oil. (Curry paste is another great base, for a Thai flavor.)
Then add mussels to the hot pan with 1/2 cup - 1 cup liquid. Cover the pan and simmer 5-8 minutes until all the mussels have opened. Pour into a large bowl and sprinkle with herbs. Serve with lots of crusty bread to mop up all the juices.

Generally a pound will fill 2 people, but I have a big eater in the house, so I got a pound and a half for us.

Sauce combos to try:
Beer, fennel, parsley, and tomatoes
White wine, garlic and lemon
Green curry paste and coconut milk, with lime juice and little brown sugar to balance flavors. Serve this one with jasmine rice.
White wine, onions, celery, carrots and cream. (Add cream last, after mussels have opened.)
White wine, tomatoes, fennel and saffron

How do you like your mussels??

Stumped for Dinner Ideas?

Here are a few great looking recipes I have stumbled across while parusing the internet.


Broiled leeks with an apple vinaigrette: This recipe screams fall to me, and would make a fabulous side to any dinner.
More leeks! 101 Cookbooks always has healthy and delicious meal ideas.

Chicken cutlet with breadcrumbs: This really appeals to me right now. Probably because it combines bread and meat, currently my two favorite things to eat! I would serve this with roasted cauliflower.
Simple Pork Ragu: YUM!
Dungeness Crab Mac and Cheese: Gah, I wish I had some crab to toss with cheese and noodles!
Roasted Tomatoes: Roasting tomatoes is an annual event at my house. I love eating them on toasted cheese sandwiches, on a cheese platter, in soups, stews, or just by themselves. I fill baggies and freeze them to have access to summer flavor all winter long.

I am still collecting recipes and ideas for new moms. Please leave a comment or email me with ideas.
PS. Don't be afraid to follow my blog! :) I love having a face to put with my readers.

Gossip!

You all know I am completely obsessed with drinking vinegars!

I just heard that Andy Ricker, King of the Pok Pok kingdom, plans to begin selling his own line of drinking vinegars. This thrills me. If nothing else others will soon understand my obsession. :)

Officially reported gossip: here.

Ode to Polenta

My 200th Post!

The weather is morphing back into fall here in Portland. It is getting darker earlier, the rain is back, and the weather is getting cooler. Cooler weather calls for comfort food! Comfort food is high on my list these days, pregnancy has my craving cozy food above all other.

I have been turning to polenta again and again to fill this craving. In a few minutes you can make a creamy base layer for almost any topping. I like it because it cooks faster then pasta and reheats far better. The first time I had polenta I was in graduate school living with a mix of interesting people. One stressful, rainy night my Southern roommate slammed his book shut and stalked into the kitchen. 20 minutes later he called us in for a study break. Bowls of steaming polenta with melted smoked gouda topped with a fried egg were waiting for us to dig into. That meal has stuck with me and still love adding a fried egg to polenta and cheese. 

I am getting bigger and bigger and slower and slower. This has made dinner time seem like more of a hassle then joy. I am focusing on fast, satisfying meals. The other night I made a quick sauce out of canned tomatoes, Italian sausage, loads of fennel seeds and oregano. We spooned this over the top of a bowl of polenta and added a small sprinkle of pamesean cheese. It was dinner in 15 minutes.

Other ideas:
*Polenta Pizza! Spread warm polenta into a pie pan. Top with your favorite pizza toppings and broil for a few minutes.
*Quick Lunch: Microwave your leftover polenta with some cherry tomatoes, basil and a spinkle of salt.
*Top polenta with stew or any meat sauce.
* Polenta made with sugar, butter, cinnamon and raisins makes a great breakfast.
* Pour hot polenta into a large pan. As it cools it will soldify. You can cut the cooled polenta into squares and top like crackers for appetizers.


Quick Polenta (makes about 2 cups)
3 cups water
1 cup dried polenta
1 teaspoon salt
1 teaspoon butter

1. Bring water to a boil. Add salt and butter.
2. Add polenta and stir. Keep stirring for about 5 minutes until polenta is soft and creamy. If needed add a little more water and continue stirring.

PS. Keep those New Mama Food Ideas coming! You don't have to leave your name to comment. (But you could also become a follower) :) 

Requesting Ideas for New Mama Food

Did you know that I have 11 pregnant friends right now? (Edit: Now 12, seriously! I thought the American birthrate was going down.)

When it rains it pours (um, babies?). As due dates near I have started thinking about foods for new mama's and their families. I know when my nesting instinct kicks in it is gonna be all about cooking up a storm. But, sadly, in my pregnant state I am not feeling very creative, unless cream cheese and Triskets is a new undiscovered recipe.

I would love to get some reader ideas on your go-to recipes for making ahead, freezing, or bringing to new moms. I personally, am not a huge fan of lasagna, so I am looking for lots of types of food. Please post a comment with ideas, recipe links, or advise. I will compile them for future reading. I would also love to have some guest posts featuring your favorite recipe and story.

Specifically looking for veggie friendly, not too high fat, and not a lot of no-no foods for nursing moms (ex: cauliflower, onions, spicy, etc.)

I can't wait to see what you all come up with!